In the WFO at high temps (<800), I use the cheese as the visual indicator of doneness, but in the kitchen oven and below 800 I use the crust. Oddly enough, I DO like my cheese with some char, just not the crust.
I make a high hydration dough, high enough that I have to keep it in the fridge until just before I press it out, but I do not use or like Caputo flour. It just doesn't give me what I want, and is certainly not worth the 3x cost. Then again, I am not really trying to emulate Neapolitan pizza, although I do make margherita ingredient pies.